This dairy-free heavy cream is ready in minutes and is perfect for adding silky smooth texture to your favorite savory recipes. Using only 3 ingredients (cashews, water and salt), you can feel good knowing you're getting some extra plant-based protein as well!

If I had to pick one thing I almost always have in my fridge, it most definitely is a cashew-based cream. I love it so much that I actually have an unofficial dedicated spot in my fridge for a jar of soaked cashews to prepare for the next batch!
I have three dairy-free cream recipes in my back pocket that I choose from depending on what I'm intending to make any given day - cashew cream, sour cream and this one for heavy cream.
If you enjoy adding dollops of thick cream to your soups or pastas, you have to try my vegan cashew cream. And if you love a little tang from apple cider vinegar and lemon juice to add to tacos or chili, my vegan sour cream is calling for you!
But if you're looking to thicken up a dish with a simple pour, this vegan heavy cream substitute is my go-to! This neutral-tasting recipe is actually very similar to my cashew cream recipe, with the only difference being that the heavy cream has a thinner consistency and is therefore easier to pour.
I love pouring this heavy cream over pasta mixed with tomato sauce for a creamy texture that enhances its mild flavor. I also love using a blender (or immersion blender) to mix it into creamy soups like my 30-minute dairy-free butternut squash soup!
Ingredients
This recipe requires just three simple ingredients - raw cashews, water and salt! See recipe card for amounts. The cashews ideally do need to be soaked prior to starting.
Cashews are obviously what makes this heavy cream. I am always blown away by how much of a versatile ingredient cashews are - they are a staple for so many creamy vegan dishes such as sauces, cheeses, creams, milks and butters. Even better, they are packed with nutrition and offer so many health benefits for those on a vegan diet.
For comparison, this vegan alternative contains less than half the fat content of traditional heavy cream and is cholesterol-free as well. It really is a perfect replacement as a dairy-free substitute!
The Importance of Soaking the Cashews
Soaking the cashews in advance is key to achieving best results for a smooth and silky creaminess. There are two simple methods:
- Soak in water overnight in an airtight jar in the refrigerator (8-12 hours); or
- Cover them in boiling water for 1-2 hours.
Either method requires that you drain and rinse the cashews before using. See my post discussing how (and why) to soak cashews for more detailed instructions.
If you are in a hurry and don't have time even for a quick soak, add an additional ¼ cup of water to this recipe and run the blender longer until it reaches the desired consistency. This method will do the job if you have a high speed blender, but for best results I strongly recommend soaking in advance.
Instructions
Blend the ingredients. Add the soaked cashews, water and salt to a high-speed blender and blend on the highest speed for 45 seconds. If needed, scrape down the sides with a mini spatula and blend again for 15 seconds.
That's it! It is seriously that easy. Feel free to taste and add another pinch of salt if needed.
The cream can be served immediately at room temperature, but allowing it to cool will thicken it further. Transfer the cream to an airtight container and store it in the refrigerator for 5-7 days. Whisk in more water if necessary to thin the cream to your desired consistency before using again.
Use for Savory Recipes, NOT Dessert!
This vegan cream recipe is NOT for heavy whipping cream. This cashew-based cream is intended for use in savory dishes such as pastas and soups, not for desserts!
A dairy-free alternative to whipped cream typically consists of coconut cream and powdered sugar which is definitely not the case here. I do have a refined sugar-free coconut whipped cream recipe that is sweetened with maple syrup instead of powdered sugar.
Serving Suggestions
Try this heavy cream in the following soups, chilis and pastas (all vegan):
- Soup:
- Chili:
- Pasta:
I really hope you enjoy this dairy-free version of regular heavy cream! I always value your feedback so please rate and comment below!
Print
5-Minute Homemade Vegan Heavy Cream (Dairy-Free)
- Total Time: 5 minutes
- Yield: 12 1x
- Diet: Vegan
Description
This dairy-free heavy cream is ready in minutes and is perfect for adding silky smooth texture to your favorite savory recipes. Using only 3 ingredients (cashews, water and salt), you can feel good knowing you're getting some extra plant-based protein as well!
Ingredients
- 1 cup raw cashews, soaked*
- ¾ cup filtered water
- ¼ teaspoon fine salt
Instructions
1. Blend the ingredients. Add the soaked cashews, water and salt to a high-speed blender and blend on the highest speed for 45 seconds. If needed, scrape down the sides with a mini spatula and blend again for 15 seconds.
The cream can be served immediately at room temperature, but allowing it to cool will thicken it further. Transfer the cream to an airtight container and store it in the refrigerator for 5-7 days. Whisk in more water if necessary to thin the cream to your desired consistency before using again.
Equipment
- Prep Time: 5
- Category: Sauce
Elaine Gordon says
Thank you, Kim! I'm so glad! Best, Elaine
Kathryn Crawford says
Will this cream act as a thickening agent when heated or should I add a bit of corn starch to achieve the thickening effect?
Elaine Gordon says
Good question - it will not. You can try my vegan cashew cream for a thicker texture (uses less water): https://www.eatingbyelaine.com/easy-homemade-vegan-cashew-cream/
Liz says
Could this be used as an iced coffee creamer? I don’t like any sweetener in my coffee but finding a replacement for half and half has been impossible! Every one I’ve tried waters down my iced coffee too much. I wanted to ask before I tried making this. Thanks!
Elaine Gordon says
Yes! You could adjust the liquid in this to your desired texture/consistency for sure! You could also use this walnut milk recipe and reduce the water for creamer: https://www.eatingbyelaine.com/homemade-walnut-milk/ - it pairs really well with iced coffee! See my creamer video here: https://www.instagram.com/p/C7HyTE0vwFD/ - enjoy!
Amy K Mcguffey says
I've been using a ton of this in all my cooking recipes. I made it exactly., and came out perfect. I did let it soak overnight versus for a few hours or boiling it. It gives a better texture in my opinion.
Elaine Gordon says
Thank you so much, Amy! I'm so happy to hear you have been using and enjoying this one. I make it multiple times a week myself! May I ask what kind of blender you are using? That can also help if you don't have time to soak overnight. Be sure to see my blender review here: https://www.eatingbyelaine.com/blenders-at-every-budget/